More About This Recipe
If there’s one thing summer has an abundance of, it’s corn.
Okay, tomatoes, zucchini and herbs too. But personally, I don’t know a single soul who doesn’t love corn. In fact, it’s the ONLY vegetable my very picky, non-vegetable eating, 19 year-old brother will eat (pathetic, I know). Even younger kids all love corn!
Clearly, corn is a favored veggie. Unfortunately, it can take up a lot of grill and oven space—and I’m always on the lookout for new ways to free up space during big summer cookouts. This is when the slow-cooker comes in handy. It‘s the perfect vessel for cooking my corn and having it ready in time for dinner. Yay!
Making corn in the slow-cooker is honestly so simple and makes eating it later in the day so much easier… and in case you were wondering, yes, it is delicious too! Way better than boiled, and just as good as grilled.
So gather your ingredients and let’s get started!
Add the butter to a bowl and mix with the Old El Paso™ Green Chiles and Taco Seasoning. Add salt and pepper to taste.
Cut 12 squares of tin foil.
Place a piece of frozen corn on each square of foil. Spread a little flavored butter over each ear of corn and wrap the pieces up tightly in foil.
Place in the bowl of your slow-cooker. Turn the slow-cooker to Low, cover and cook for 4-5 hours.
Remove the foil and sprinkle with fresh cilantro. Enjoy warm!